Gherkin chicken quail in sauce with garnish

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   For the marinade, add black pepper or a mixture of peppers, salt and finely chopped garlic to softened butter.

3. STEP 3

   

   Mix the mixture well and rub the gherkins with it.

4. STEP 4

   

   Coat the grated chicken carcasses with flour in a thin layer and set them aside to marinate for 40-60 minutes (put the quail in the refrigerator for 3-4 hours)

5. STEP 5

   

   Prepare the vegetables by peeling the potatoes, onions and carrots. Cut the carrots into thick slices, up to 1 cm thick, and the onion into large cubes.

6. STEP 6

   

   Place butter in a heated frying pan and pour in olive oil. Mix and place the cooked carrots and onions here. Fry until lightly browned.

7. STEP 7

   

   Place the pickled gherkins, fry on one side and turn them over.

8. STEP 8

   

   Place a tablespoon of tomato paste in the center of the pan and heat through. Rubbing with a spatula.

9. STEP 9

   

   Pour in a tablespoon of soy sauce and 200 ml. dry red wine. Evaporate about a third of the liquid mass, removing the alcohol. Turn the gherkins over in a frying pan, place a pod of red hot pepper in the middle of the frying pan and simmer until soft under the lid. Approximately 50-60 minutes.

10. STEP 10

    

    I strain the sauce from the vegetables into a sieve and adjust it to my taste by adding sugar, lemon juice, basil and red bell pepper.

11. STEP 11

    

    Boil the potatoes until half cooked and fry in vegetable oil on all sides until golden brown.

12. STEP 12

    

    Fry cherry tomatoes in the same oil until the skin begins to burst, stirring constantly and warming them well.

13. STEP 13

    

    Place the gherkins on the dish, pour the sauce over them, sprinkle the potatoes with fresh dill and next to them some rosy tomatoes. Bon appetit!